Some of you may have seen my previous post asking for a great yukgaejang recipe, and someone posted a video in korean that I was able to translate and turn into a recipe with Gemini. I made it over the weekend with some leftover bone broth (Sagol-gukmul 사골국물). So I was able to avoid overcooking my brisket. I've added notes. This is the closest i've gotten to restaurant quality, my mark to meet/beat is the yukgaejang at Gahwa in NYC. Original video link: https://youtu.be/ckv0br5mgqE?si=YZsdO63l0vd1rXBR

Translated recipe:
Yooksicman's Epic 4-Hour Brisket Yukgaejang

Why this recipe works: For those craving that ultimate, soul-warming Korean spicy beef soup, Yooksicman's method elevates the classic Yukgaejang to legendary status. Eschewing the usual flank steak, this recipe leverages a whole, 3.7kg brisket (point and flat!) cooked for a whopping four hours, yielding meat so tender it pulls apart like "beef pulled pork." The secret sauce? A vibrant, aromatic chili oil base made from scratch with beef tallow, a powerful blend of three types of gochugaru (red pepper powder), and generous amounts of umami boosters like Dashida and Miwon. The result is a deep, fiery broth that melts away stress, perfectly balanced by fragrant green onions, earthy bracken, and tender mushrooms. Whether you enjoy it with rice or fresh kalguksu noodles, this is a Yukgaejang that respects the dish's fundamental excellence.

Yields: 3 servings Active time: 1 hour Total time: 5-6 hours (includes simmering time)

Ingredients

For the Broth:

(user notes: Scale everything back as appropriate, you don’t need that much brisket)

• 2000g (approx. 4.4 lbs) beef brisket, trimmed (start with a larger piece, around 3.7kg/8.1 lbs, and trim the fat as instructed)
• 6000g (approx. 6 liters / 25 cups) cold water, plus more for refilling
• 300g (approx. 10.5 oz) Korean radish (mu), peeled
• 100g (approx. 3.5 oz) large green onions (dae-pa), roughly chopped

For the Seasoning Paste:

(user notes: again, scale as appropriate, but tallow weight should match gochugaru weight)

• 300g (approx. 10.5 oz) rendered beef tallow (extracted from trimmed brisket fat, see instructions)
• 150g (approx. 5.3 oz) minced garlic
• 300g (approx. 10.5 oz) red pepper powder (gochugaru), a blend of:
  • 50g (1.8 oz) fine gochugaru
  • 220g (7.8 oz) regular gochugaru
  • 30g (1.1 oz) spicy Cheongyang gochugaru
• 150g (approx. 5.3 oz) dark soy sauce (jin-ganjang)
• 50g (approx. 1.8 oz) anchovy sauce (myeolchi aekjeot)
• 50g (approx. 1.8 oz) mirin
• 15g (approx. 0.5 oz) black pepper powder
• 30g (approx. 1.1 oz) beef Dashida (Korean beef seasoning powder)
• 15g (approx. 0.5 oz) Miwon (MSG)

For Final Assembly (per 3 servings):

• 1500g (approx. 6.3 cups) prepared broth
• 150g (approx. 5.3 oz) prepared seasoning paste
• 2 large green onions (dae-pa), cut into large diagonal pieces
• 1 pack oyster mushrooms (neutari), torn by hand
• 200g (approx. 7 oz) bracken (gosari), rehydrated and cut into manageable pieces
• 3 fresh Cheongyang chili peppers, thinly sliced
• 2 large eggs, whisked
• Fresh kalguksu noodles (optional, for Yuk-kal)
• Cooked white rice (for serving)

Instructions

1. Prepare the Brisket: Begin by trimming all visible fat from the brisket, paying special attention to the thick seam of fat between the "point" and "flat" sections. You're aiming for about 2kg of clean beef. Save all the trimmed fat for rendering.
2. Soak the Brisket: Place the trimmed brisket in a large bowl and cover with cold water. Let it soak for 3–4 hours to draw out the blood (or at least while you prepare the seasoning paste). Change the water a couple of times if it gets too bloody.
3. First Broth Boil (Meat Only): In a large, heavy-bottomed pot, add the soaked brisket and 6 liters of cold water. Bring to a boil over high heat, then reduce to a simmer. Skim off any foam that rises to the surface frequently for the first 30 minutes, then periodically throughout the process. Simmer for 2 hours with just the meat.
   • (user notes: to avoid drying out the brisket, this will depend on the size of your brisket, but keep water temp at around 200F, this may be lower than a simmer, but is optimal for collagen conversion)
4. Refill Water: After the initial 2 hours, note the water level in the pot. Refill the water back to the original starting line (the mark where the initial 6 liters reached).
5. Second Broth Boil (with Vegetables): Add the 300g radish and 100g green onions to the pot. Continue to simmer for another 2 hours. The total boiling time for the broth will be 4 hours.
   • (user notes: I took out brisket for full boil for an hour, the brought it back in at the low simmer for the last hour)
6. Strain and Finish Broth: Carefully remove the cooked brisket, radish, and green onions from the pot. Place the cooked radish and green onions in a fine-mesh strainer over the pot, and firmly press or squeeze out all remaining liquid and flavor into the broth. Discard the spent vegetables.
7. Render Beef Tallow: While the broth is simmering (or even before, during the meat soaking phase), take the trimmed brisket fat you saved. Cut it into small pieces and add it to a separate pan. Cook over low heat, slowly rendering out the fat until you have about 300g of clear, melted beef tallow and the fat pieces are crispy and golden brown. Strain the rendered tallow through a fine-mesh sieve lined with a paper towel to remove any small bits. Discard the crispy bits.
8. Make the Seasoning Paste: In a large wok or pot, add the 300g clear beef tallow. Heat over low heat. Add the 150g minced garlic and fry gently for about 5 minutes, until the garlic is fragrant and slightly golden. Immediately add all 300g of the blended red pepper powder. Stir constantly. The mixture will quickly thicken. Continue to mix and "fry" for a few minutes, allowing the chili powder to bloom in the hot oil and lose any raw, "green" flavor.
9. Complete the Seasoning Paste: Once the chili-oil mixture is thoroughly combined and fragrant, add the dark soy sauce, anchovy sauce, mirin, black pepper powder, beef Dashida, and Miwon. Stir vigorously until all ingredients are well incorporated and the paste becomes glossy and emulsified. The resulting paste should have a rich red-orange hue. Set aside.
10. Prepare Cooked Beef: Once the brisket from the broth is cool enough to handle, you have two options for preparing it:
    • Shredding: For classic Yukgaejang, shred a good portion of the beef by hand along its grain. It should be very tender.
    • Slicing (Suyuk Style): Alternatively, for a different texture, thinly slice some of the brisket against the grain, similar to suyuk.
11. Prepare Remaining Vegetables:
    • Cut the 2 fresh large green onions into large, chunky diagonal pieces. The vibrant green color provides a beautiful contrast.
    • Tear the 1 pack of oyster mushrooms by hand into bite-sized pieces.
    • If using dried bracken, ensure it's rehydrated and par-boiled until tender, then cut into manageable lengths.
    • Thinly slice the 3 fresh Cheongyang chili peppers.
    • Thoroughly whisk the 2 eggs in a small bowl.
12. Assemble and Cook the Yukgaejang (per 3 servings):
    • In a clean pot, combine 1500g of the prepared beef broth and 150g of the seasoning paste. Bring the mixture to a rolling boil over medium-high heat, stirring to ensure the paste fully dissolves.
    • Add the prepared beef (shredded and/or sliced), chunky green onions, oyster mushrooms, and bracken.
    • Add the sliced Cheongyang chili peppers.
    • If adding kalguksu noodles, add them now and cook according to package directions until tender.
    • Just before serving, slowly pour in the whisked eggs in a thin stream. Let them set slightly before stirring gently to create feathery strands.
13. Serve: Ladle generous portions of the hot Yukgaejang into bowls. Serve immediately with warm white rice.

Yooksicman's Pro-Tips & Notes:

• The Power of Pepper: Don't skip the 10% spicy Cheongyang gochugaru in your blend. It provides a sharp, satisfying kick that truly helps relieve stress!
• Embrace the Oil: Unlike many soups where you skim fat, Yukgaejang thrives on the richness of the red chili oil coating your lips. It's fundamental to its authentic flavor.
• Brisket Brilliance: Don't be afraid of the long cooking time for the brisket. Four hours of simmering transforms it into an incredibly tender, almost "pulled beef" consistency, a texture rarely achieved in standard restaurant Yukgaejang.
• Bracken is Key: While often pricey, gosari (bracken) is a non-negotiable ingredient for true Yukgaejang flavor.
• The Umami Bomb: The combination of Dashida and Miwon is the secret to achieving that deep, addictive, restaurant-quality umami at home. Don't shy away from these "modern marvels of flavor science."
• Layered Eating: Enjoy the soup first with a spoon, savoring the broth and vegetables. Then, add a spoonful of rice to the bowl and mix it in for a hearty "gukbap" style experience.
• Yuk-kal: For the ultimate experience, try adding fresh kalguksu noodles (Yuk-kal). The sharp spiciness of the soup, the tender meat, and the chewy noodles are a match made in heaven.
• Versatile Seasoning Paste: This spicy paste isn't just for Yukgaejang! Make a big batch and store it in the refrigerator. It's a fantastic all-purpose base for any red Korean soup or stew, like Sundubu Jjigae.